Pasticcio Casserole Omac Recipes

Steps:

• Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,

Steps:

• Heat the oil in a large pan over medium heat. Add the onions and cook until soft, stirring often, about 8 minutes. Add the pepper flakes, garlic, herbes de provence and 1 1/2 teaspoons of the four-spice powder. Add the lamb, raise the heat to medium high and let cook, breaking up any chunks, until browned, 5 to 8 minutes. Add the wine and simmer until reduced slightly. Add the tomatoes and season with salt and pepper. Lower the heat, cover and simmer until thick, about 45 minutes.
• To make the bechamel sauce, bring the milk to a simmer in a medium pot set over medium heat. Melt the butter in a medium saute pan over medium heat. Whisk the flour into the butter and cook for 2 minutes. Whisk the warm milk into the flour mixture. Add the remaining 2 pinches four-spice powder and cook for 5 minutes at a simmer, whisking often, until thickened. Remove from the heat.
• In a small bowl, whisk together the egg yolks. Whisking constantly, slowly pour a quarter of the milk mixture into the eggs. Whisk the egg mixture back into the pot. Whisk in 1 cup of the cheese. Fold in the yogurt. Season with salt and pepper.
• Preheat the oven to 375 degrees F.
• Bring a pot of salted water to a boil. Cook the pasta to al dente according to the package instructions. Drain and combine with the lamb sauce. Adjust the salt and pepper to taste.
• Transfer to a large baking dish and top with the bechamel sauce and the remaining 1 cup cheese. Bake until the top is caramelized, about 45 minutes. Garnish with the parsley.

Steps:

• For the meat sauce: In a large Dutch oven over medium-high heat, warm the olive oil. Add the ground beef and sear without disturbing until brown, 3 to 4 minutes. Break it up into smaller pieces with a wooden spoon. Season with salt and pepper and cook until deeply browned, 8 to 10 minutes. Stir in the onion and cook until softened, about 3 minutes. Add the Aleppo and cinnamon and stir to combine. Tie the thyme sprigs together with butcher's twine and add to the meat sauce. Deglaze with the wine, reduce by half, then stir in the crushed tomatoes and 1 cup water. Reduce to a simmer and cook until the tomatoes have begun to break down, about 30 minutes.
• For the béchamel sauce: In a large saucepan over medium heat, add the butter and allow to melt. Whisk in the flour and allow to toast for 1 minute. Add the nutmeg and about a quarter of the milk and whisk as the mixture cooks and bubbles. Add another quarter of the milk and cook, whisking. Once the milk is incorporated, add the rest of the milk and whisk again. This will ensure a smooth bechamel sauce. Season with salt and pepper and continue to cook, whisking, until the mixture has thickened, 3 to 4 minutes. Remove from the heat and whisk in the kefalotyri cheese until melted. Whisk in the eggs and set aside.
• For the pasta: Bring a large pot of salted water to a boil and add the pasta. Do not stir as you will disturb it. In order to have even layers, the pasta needs to be cooked undisturbed, with all the noodles facing the same way. Cook the pasta for 4 minutes less than the package instructions.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To assemble: Brush a 9-by-13-inch casserole dish with olive oil and set aside. Using tongs, remove the pasta from the pot and line the pasta evenly in the bottom of the prepared casserole dish. All the noodles should be facing the same direction. Add the melted butter and kefalotyri cheese and season with black pepper. Remove the bundle of thyme from the meat sauce and pour the meat sauce on top of the pasta. Using a rubber spatula, spread into an even layer without pressing down. Pour the béchamel over the meat sauce. Place the casserole dish onto the offset heat part of the grill, close the grill and bake until the top is golden brown and puffy, 40 to 45 minutes. Remove from the grill and allow to cool for at least 30 minutes before cutting into slices and serving.
• Oven method: Bake uncovered at 400 degrees F for 40 to 45 minutes.

Steps:

• For the meat sauce: Heat a large saucepan over medium heat and add the oil. When hot, add the meat and cook, without stirring, until browned, 3 to 5 minutes. Break it up with a wooden spoon, then add the onion, garlic and cinnamon and cook, stirring, until starting to soften, about 2 minutes. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and bring to a simmer. Add the crushed tomatoes and oregano and season with salt and pepper. Simmer until thickened and the flavors come together, about 1 hour.
• For the pasta bake: Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with olive oil and set aside.
• Bring a pot of water to a boil and salt liberally. Add the pasta, give it a stir and cook for about 6 minutes. Drain the pasta and toss it with the meat sauce and 1 cup of the Parmesan. Transfer it to the casserole dish.
• Melt the butter in a large saucepan over medium heat. Whisk in the flour and toast for 1 minute. Add the milk and nutmeg, whisking continuously to combine. Season with salt and pepper and continue to cook, whisking, until the mixture has thickened slightly, 3 to 4 minutes. Remove from the heat and whisk in the remaining 1 cup Parmesan until melted. Whisk in the eggs and set aside.
• Pour the bechamel over the meat sauce. Bake until the top is golden brown and puffy, about 30 minutes. Allow to cool for 5 minutes before serving.

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in onion and cook until it begins to soften, about 3 minutes. Stir in the ground beef, and cook until crumbly and no longer pink. Pour in the water and tomato paste. Season with salt, pepper, allspice, nutmeg, and cinnamon; cover, and simmer for 5 minutes. Remove from heat, adjust salt to taste, then refrigerate until cold. Once cold, remove any congealed fat, and thoroughly mix with 2 beaten eggs, and set aside.
• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water to cool. Mix the macaroni in 2 beaten eggs until well coated.
• Evenly spread half of the macaroni mixture into a 11x14x2 inch baking pan, sprinkle with 1/2 cup of the grated parmesan cheese, and drizzle with 1/2 cup of melted butter. Spread the meat mixture overtop, then finish with the remaining macaroni. Sprinkle the macaroni with another 1/2 cup of Parmesan cheese, and drizzle with 1/2 cup of melted butter.
• Whisk together 4 beaten eggs with the half-and-half, 1 cup of Parmesan cheese, flour, and salt; whisk until well blended. Pour the cream mixture evenly over top of the pastitsio, and sprinkle with nutmeg.
• Cover the pan with foil, and bake in the preheated oven for 15 minutes. Remove the foil, and bake until the top has turned golden brown, about 30 minutes. Remove from oven, and allow to stand for 15 minutes before serving.

Steps:

• Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.
• Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.
• Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.
• Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.
• Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with 1/2 cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.
• Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.

Steps:

• For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
• Preheat the oven to 350 degrees F.
• For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
• Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
• Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.

Steps:

• Botton Layer: Combine macaroni, eggs and cheese. Spread over bottom of greased 13 x 9 ~ or ~ two 8 x 8 casserole dishes. Set aside.
• Filling: In a large skillet, cook beef, mushrooms and onion until tender and browned. Drain fat. Stir in tomato sauce and seasonings. Simmer, uncovered while preparing topping.
• Top Layer: In a large saucepan, melt butter. Stir in flour, salt and nutmeg. Add milk; cook and stir until thickened and bubbly. Add a bit of the milk mixture to the eggs, stir quickly, then return to the saucepan. Cook over low heat for 1 minute longer.
• To assemble: Spread meat filling over macaroni. Spread top layer over the filling. Sprinkle with parmesan cheese.
• Preheat oven to 350. Cook the casserole for 35 - 40 minutes or until heated through.

Steps:

• Cook lasagne noodles in boiling,salted water until tender.
• Drain.
• Melt butter in pan and cook finely chopped onions and minced steak for 2-3mins, stirring constantly.
• Add tomato and salt&pepper to taste.
• Continue to cook over low heat until meat is tender.
• Cover pan if mixture is too dry.
• Blend with 1/2 cup grated cheese.
• Place half the lasagne in a greased casserole and cover with meat mixture, then remaining lasagne.
• Blend cream sauce with beaten egg and 1/4 cup grated cheese.
• Season and pour over the lasagne.
• Bake in a moderate oven for 40-50mins or until top is nicely browned.
• Serve hot.
• CREAM SAUCE:- Melt butter, blend in flour and cook gently for 2mins.
• Add milk gradually, stirring over a low heat until boiling.
• Add cream (optional) and season to taste with salt&pepper.

Steps:

• Mix all ingredients except chops.
• Put chops in a flat Pyrex baking dish and pour marinade over it; cover and refrigerate for at least 1 hour to overnight.
• For OAMC: Place all ingredients into a 1 gallon freezer bag. Lay flat in freezer.
• To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
• Place the bag on a refrigerator shelf to thaw.
• To cook: Follow cooking directions.
• When ready to cook, discard marinade and grill chops until done (160°F on a meat thermometer).

Steps:

• SAUCE: Heat oil in large skillet; cook onion& pepper for 3 minutes.
• Add garlic, stir& cook for 1 more minute.
• Add beef& cook, stirring frequently, until no longer pink- about 10 minutes.
• Add tomatoes& wine; bring to a boil, lower heat& simmer, uncovered, for about 20 minutes or until sauce is fairly thick.
• Stir in parsley& anchovies; season to taste.
• PASTA: Cook in boiling salted water for 8- 10 minutes, or until tender.
• Drain& transfer to a bowl.
• Stir in the cream& set aside.
• TOPPING: Beat yoghurt, eggs& nutmeg until well combined; season to taste.
• ASSEMBLY: Brush a large, shallow ovenproof dish with oil (or spray with Pam).
• Spoon in 1/2 the pasta mixture& cover with 1/2 the meat mixture.
• Repeat these 2 layers.
• Spread the topping over the final layer& sprinkle evenly with cheese.
• COOKING: Bake in preheated 375F oven for 25 minutes or until the topping is golden brown& bubbling.

Steps:

• If you have the cabbage heads frozen, just put under running luke warm water and peel them off and dry them with paper towels.
• Mix the meat ingredients in a bowl with your hands until well blended.
• Place the leaves on a flat surface, I used a large cutting board and place a "meatball" amount in a leaf.
• Roll it until just covered and then fold in the sides and finish rolling and place in a large pot, seam side down.
• Continue until all is used up.
• Place the sliced onions on top of the cabbage rolls in the pot.
• In a bowl (I rinsed the bowl that had the meat mixture and used that) mix all the sauce ingredients and pour over the onions.
• Bring the pot to a boil and then lower the heat, cover and simmer for an hour and a half.